Flamingo Cake
This flamingo cake recipe is a light and fruity summer dessert I created myself. It combines a fluffy white cake mix with cherry gelatin, which is then topped with icing made with crushed pineapple, maraschino cherries, vanilla pudding, and whipped topping. It has to be tasted to be believed!
This flamingo cake recipe I dreamed up and my mother and friend, Jyl, helped me name is light, fruity, and perfect anytime.
Now, I love cakes that start with a cake mix. If you’re like me and love the magic of a mix, hang around here because this flamingo cake is just amazing. Another reason I love this recipe is that it’s best if you make it 2 to 3 days in advance and let it sit in the fridge. Therefore it’s ready for when you next have company.
Besides the white cake mix, what else do you need to make a flamingo cake? Well, we use buttermilk to make sure it’s super moist and tender and cherry jello to give it that signature bright pink color. But my favorite part of this recipe is the icing. I don’t know if you folks are ready for it 😉. It’s made with whipped topping, vanilla pudding, maraschino cherries, and crushed pineapple. It’s so refreshing and fruit and the perfect complement to the moist cake.
A very popular saying right now is “In a world full of pigeons, be a flamingo.” I’ve seen it all over Pinterest, happened upon random memes with it on Facebook, and even contemplated cross-stitching it. But the closest I got to any of those was making this pink flamingo cake and I sure do hope you enjoy it!
Recipe Ingredients
Cake
- White cake mix
- Cherry jello mix
- Vegetable oil
- Buttermilk (not pictured, it was shy)
- Eggs
Icing
- Crushed pineapple
- Instant vanilla pudding mix
- Thawed Cool Whip (or make your own homemade whipped topping)
- Maraschino cherries (along with their juice)
How to Make Flamingo Cake
Toss all of those cake batter ingredients into a medium bowl and beat it with an electric mixer until well combined and smooth.
Pour the cake batter into a greased 9×13 baking dish and bake at 350 for 30 to 35 minutes or until the center springs back when pressed lightly.
See how quickly a cake mix recipe comes together? Let’s move on to the icing…
In a medium bowl, place the crushed pineapple (juice and all).
Sprinkle the pudding mix over and stir with a spoon until well combined.
Stir in whipped topping until fully incorporated.
Chop cherries in half and add those in along with enough cherry juice to tint the mixture light pink (about 1/4 cup of juice).
Stir until well combined, adding more cherry juice for color if need be.
Frost the cooled cake.
Cover cake and place in the refrigerator for 2 to 3 days before serving. Enjoy!
Storage
Store leftovers, covered, in the fridge for up to 4 days.
Recipe Notes
- In place of buttermilk, you can use one cup of whole milk and one tablespoon of lemon juice.
- Save some maraschino cherries to use as a garnish.
- You can also use a vanilla cake mix or add 1 teaspoon of vanilla extract to the cake batter for added flavor.
You may also enjoy these scrumptious cake recipes:
Easy Birthday Cake Recipe From Scratch
Super Easy King Cake (WOW GOOD!)
Fresh Strawberry Cake With Cream Cheese Icing
Ingredients
Cake
- 1 box white cake mix I use Duncan Hines
- 1 3.5-ounce packet cherry gelatin
- 3/4 cup vegetable oil
- 3/4 cup buttermilk*
- 3 eggs
Icing
- 8 ounces crushed pineapple
- 1 3.4-ounce packet instant vanilla pudding
- 16 ounces thawed whipped topping
- 1 8-ounce jar cherries plus some juice
Instructions
- In a large mixing bowl, place the cake mix, gelatin, oil, buttermilk, and eggs. Beat with an electric mixer until smooth and well combined (about two minutes).1 box white cake mix, 1 3.5-ounce packet cherry gelatin, 3/4 cup vegetable oil, 3/4 cup buttermilk*, 3 eggs
- Pour into a greased 9x13 baking dish and bake at 350 for 30-35 minutes, or until the center springs back when pressed lightly. Allow it to cool completely.
- In a medium bowl, place the crushed pineapple (juice and all). Sprinkle pudding mix over and stir with a spoon until well combined. Stir in whipped topping until fully incorporated. Chop cherries in half and add those in, along with enough cherry juice to tint the mixture light pink. Stir until well combined, adding more cherry juice for color if need be. Frost the cooled cake.8 ounces crushed pineapple, 1 3.4-ounce packet instant vanilla pudding, 16 ounces thawed whipped topping, 1 8-ounce jar cherries plus some juice
- Cover the cake and place it in the refrigerator for 2-3 days before serving. Enjoy!
Notes
Nutrition
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~Thomas S. Monson. Submitted by Jackie.
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I don’t think I could wait the 2-3 days to try it. If we started on it the first day, it would never last 3! I’ll just have to make one to test our willpower!
🙂 It is a test of willpower!!!
This cake looks delicious!! I will have to wait until my red velvet cake is all gone before I try this one. I love maraschino cherries!! I bet that making this with a chocolate cake mix would be great too! Thanks for another great recipe! I am pinning this to my board.
My mouth is watering!!! What a great treat on these hot summer days! You have inspired me to play around with cake mix and jello – how many fabulous combinations can I come up with?? Thank you for always inspiring me with your recipes and your words of wisdom…God’s blessings upon you and yours.
me too, I am thinking orange or peach or…. so many flavors so little time.
Thank you so much, sweet Susan!!!! <3
Do I have to use maraschino cherries in the icing? I have never liked them. Could I just tint the icing pink with food coloring?
Absolutely, and I’ll eat your share of the cherries 🙂
I’m making this for a family reunion this weekend–and I’m going to use the cherries. I’ll just pick them out of the icing on my piece!
I hope everyone loves it and you all have a wonderful time catching up!!
My mouth is watering just thinking about this cake. Yum!!!
Thank you so much Lorraine!
This sounds yummly! I will be making it very soon. Thank you for sharing it with us all.
Thank you Carolett! Have a great evening!
sounds great! do you think using sugar free gelatin,pudding mix,and whipped topping would still taste good? trying to stay as close to diabetic diet as possible! Thanks for encouraging us as always!! God bless!
Absolutely, that would be what I would do if I were making it for myself as well. Personally, I can’t taste a difference. Hey, anywhere you can cut calories helps!
I am diabetic also. check as to what is used in the gelatin for sweetener, some of which do not bake well and actually change chemically at high heat. Splenda, a.k.a. a sucralose-based artificial sweetener, is made for baking temps. If you are not sure is the gelatin is sucralose based, it is safer to use regular gelatin and just eat smaller pieces.
I’ve baked cakes like this with sugar free Jello brand gelatin and had great success.
Would it be the same amount because the SF boxes are smaller in ounces. Should it still be one box of hello and pudding? Ty